Name: 5-a-day tagine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 4 carrots cut into chunks; 4 small parsnips or 3 large, cut into chunks; 3 red onions cut into wedges; 2 red peppers deseeded and cut into chunks; 2 tbsp olive oil; 1 tsp each ground cumin paprika, cinnamon and mild chilli powder; 400g can chopped tomato; 2 small handfuls soft dried apricots; 2 tsp honey

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5-a-day tagine

5-a-day tagine

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.232 ratingsRate

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Get your day's vegetable quota all in one go. Great for feeding a group, or freeze portions

Freezable

Dairy-free

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

One-pot chicken & pilaf rice

A star rating of 4.5 out of 5.130 ratings

Ingredients

Nutrition

Units:

MetricUS

4 carrots

cut into chunks
4 small parsnips

or 3 large, cut into chunks
3 red onions

cut into wedges
2 red peppers

deseeded and cut into chunks
2 tbsp olive oil
1 tsp each ground cumin

paprika, cinnamon and mild chilli powder
400g can chopped tomato
2 small handfuls soft dried apricots
2 tsp honey

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Nutrition: per serving

kcal272
fat8g
saturates1g
carbs45g
sugars32g
fibre0g
protein7g
salt0.35g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Scatter the veg over a couple of baking trays, drizzle with half the oil, season, then rub the oil over the veg with your hands to coat. Roast for 30 mins until tender and beginning to brown.
step 2

Meanwhile, fry the spices in the remaining oil for 1 min – they should sizzle and start to smell aromatic. Tip in the tomatoes, apricots, honey and a can of water. Simmer for 5 mins until the sauce is slightly reduced and the apricots plump, then stir in the veg and some seasoning. Serve with couscous or jacket potatoes.

RECIPE TIPS

IF YOU WANT TO USE A SLOW COOKER...

Give this Moroccan one pot some extra time. Mix the vegetables, oil, spices, tomatoes, can of water, apricots and honey in your slow cooker, cover and cook on Low for 6-8 hours until the veg is tender.

Recipe from Good Food magazine, September 2008

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A star rating of 4.3 out of 5.232 ratings

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